Seattle daily post-intelligencer. [volume] (Seattle, W.T. [Wash.]) 1881-1888, 1887-03-06

[san Francisco POSI-

Below we give two bills Of fare that
need not cost more than forty cents
each, even for people who live in the
city and have 70 buy their own vegeta-
bles. The quantity Is sufficient for SIX
persons:
III Beef Soup.
BiaRquette Of Veal, boiled Potatoes.
Watercress Salad.
Boiled Rice with stewed Fruit.
(2.l Potato Soup.
Fish en- mateIote.
Beef Croquettes, Tomato Sauce.
Potato Salad. Queen Fritters
Beef Soup-The dinner viii supple
ment the second Cover q ten cent
shin Of beef with two quarts of cold
water; let it come 70 q boil slowly,
throw in half a teaspoonful Of salt and
skim until no more scum arises. Add
one carrot, pared, one onion, one small
turnip and two stalks of celery, and
simmer two hours. There should not
be much more than a quart Of broth
at this time. Remove the beef and set
it aside for croq1ettes for another din
ner. Take out the vegetables and cut
them in dice, returning them TO the
soup kettle, OF serve the soup plain.
1t is good plan always to strain the
soup, even If it is 70 be afterward
thickened with vegetables. rice or bar
ley. Small rags and scraps of meat,
and tiny bits Of bone, not only look
slovenly, but the latter are even dan
gerous.
| know many families who throw to
the chickens, or to the two OF three
useless ours that they waste food upon,
as much of cold remnants of meat,
such as the bones of chops and steaks,
rib bones from q roast, or the carcasses
OF a pair Of roast fowls, sufficient to
provide tasteful soup at least three or
four times a week
Blanquette Of Veal-Buy a fifteen
cent knuckle of veal, and without be-
ing at all distrustfnl of the Frenchiness
of the term blanQuette. cut it into
small pieces, cover with boiling water,
one small onion, and cook
until tender; drain it from the broth
and place il in a hot covered dish while
you make the sauce. Put butter the
size Of an egg in saucepan, and when
il bubbles mix in a tablespoonful of
flour, cook this a minute, but do not
let il take color; add slowly two cup
fuls of the strained broth in which the
veal was cooked, a trifie Of grated nut
meg, salt and pepper TO taste, a little
chopped parsley, and the veal; simmer
for ten minutes, and if eggs are cheap
and plentiful, stir into this sauce the
beaten yolks of two. When eggs are
TO be added to hot sauce, they must
be very thoroughly whipped, and lit
tie of the sauce stirred in slowly, TO
partially cook the egg and prevent
Curdling; then turn this back into
the saucepan and remove at once from
the fire.
Right after this dish a watercress
salad will be relished. Dress with one
tablespoonful Of oil and three of vine
gar, or eat simply with salt. They
are very healthful in the spring of the
year.
Boil some riee-half a pound will be
sufficient-and eat hot with butter and
sugar, or any kind of stewed or canned
fruit. 1t may also be used cold with
the latter, in which case mould it by
half filling small cups and standing in
a cold place until wanted. Turn these
out on a dish and pour the stewed or
canned fruit around the base, Femov-
ing some Of the juice If there is too
much.
Potato Sculptor a soup that really
seems to be made out of nothing, this
is very good. Peel and cut up four
large potatoes, put them over the fire
in sailed boiling water, and when
nearly done pour of the water, adding
one aud half pints of hot water from
the kettle; boil until the potatoes are
actually dissolved in the water, and
press through a sieve. Put table
spoonful of butter in the saucepan,
and when it bubbles stir in teaspoon
full OF -four, cook for a minute and add
gradually a cup Of rich milk that has
been brought to the boiling point, the
potato broth, teaspoonful OF minced
parsley and seasoning of salt and
pepper. There should be a quart in
ali. Put some dice Of toasted or fried
bread in the tureen and pour the soup
over it.
Fish en- Matelote-Call this dish
stewed fish and it will taste the same.
II is a very good way OF cooking any
freshwater fish. Cut into pieces about
an inch long, sprinkle with salt and let
them lie while you boil two or three
onions, sliced IN water until tender,
pour of this water, add the fish, salt
and pepper and enough hot water 10
nearly cover it.
when il begins to simmer. throw in
a tablespoonful OF butter that has been
cut inttabits and rolled in -four. Cook
until the fish is done. A little minced
parsley is a nice addition for those who
are fond OF the flavor.
Beef CrOquettes-Fr Free from gristle
the cold meat from yesterdays soup
and chop il fine; melt in a saucepan a
tablespoonful of butter, and fry in it
until OF a yellow color one small onion
minced; now mix in two tablespoon
ffils Of -four and one half of stock,
which YOU have saved either from the
beef soup or your blanquette of veal
add half a cup Of cold boiled rice, also
reserved from yesterdays dinner, sea
son with salt, pepper. trifie OF grated
nutmeg, and a bit of lemon peel, and
stir until you have q smooth paste
add the chopped meat. and. when all
are well mixed. mould them into small
pear-shaped cones. roll in cracker or
dry bread crumbs. then in some beaten
egg. and again in crumbs, and fry in
boiling fat.
stew half can Of tomatoes for half
an hour; thicken with tablespoonful
OF -four wet with cold water, season
with a half teaspoonful Of sugar, and
press through a sieve return TO the
saucepan. season with salt and pepper
and put In a bit Of butter, and pour
around the cruquettes.
IL potato salad and potato soup seem
like too much Of good thing, you can
substitute any green thing in season;
nevertheless. for future emergencies,
this Is how 20 fashion 4 potato salad !.
Cut two or three potatoes into slices or
dice; add tablespoonful Of sliced on
ion. a little minced parsley, and half
the bulk OF the whole Of chopped
crosses; pour over the simple French
dressing three tSbleSpoonflls Of vine
gar. enc Of oil, and q saltspoonful each
Il salt and pepper Cut the crust from
some slices Of stale bread and dip IN 4
batter made Of one cup Of milk, two
spoonfuls Of sugar aud one beaten egg
You NAV add a very little -four 70 this
or not. before frying thefa in very hot
fat, Serve with any kind of sweet
pudding sauce.
There are in the United States, not
including Alaska, about | .9so. 600 coo
acres 81 land. Allowing that one half
Of this is arabic. We have 8N.Uostn